Portobello Mushroom Pizza Recipe

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You are in for a pizza treat! This portobello pizza is made with… you guessed it, portobello mushrooms. These large caps are absolutely perfect for stuffing with traditional pizza toppings. I’ve topped this portobello mushroom pizza with sauce, cheese, and pepperoni, but I’m also sharing a ton of ideas below. These are so easy to customize, or put out toppings and let everyone top their own.

We have low carb pizza night at least once a week at our house. It never gets boring, because first of all… pizza!! And second, we switch it up a lot! The classic keto fathead pizza crust is still a family fave, but there’s also cauliflower pizza crust, eggplant pizzas, and even low carb pizza casserole. And, these portobello pizzas are part of the rotation as one of my favorite keto stuffed mushrooms recipes.

What Is Portobello Pizza?

This portobello pizza is essentially a mushroom crust pizza that’s topped with pizza staples — sauce, cheese, and your favorite toppings.

Ingredients You’ll Need

This section explains how to choose the best ingredients for pizza stuffed portobello mushrooms, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Olive Oil Spray – Use a spray to get an even and light coating of olive oil on the baking sheet and the mushrooms. If you don’t have it, you can just drizzle or brush on olive oil instead.
• Portobello Mushrooms – Choose large portobello mushroom caps that are more concave and have taller sides work best to hold the toppings.
• Sauce – I used marinara sauce here, but pizza sauce is also a great choice. Buy store-bought (I look for versions without added sugars like this one), or make your own sugar-free marinara sauce or keto pizza sauce.
• Mozzarella Cheese – Use shredded for convenience or shred your own. Fresh mozzarella is also fine, but will release more moisture.
• Pepperoni – I love classic pepperoni pizza, but you can also try some of the other topping ideas below.

How To Make Portobello Pizza

This section shows how to make portobello pizza with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

1. Prep. Preheat the oven. Coat a baking sheet with a layer of olive oil spray. Scrape out the gills of the mushrooms with a spoon.

TIP: If you like, you can pre-cook the mushrooms in the oven first.

Doing this helps to get rid of the extra moisture before adding toppings, but I often skip this step for less work. If you do roast them first, drain, then add toppings and bake again. If you skip this step, know that they can release a lot of water, but you can just drain the extra liquid from the pan afterward instead.

2. Season. Place mushrooms on a rimmed baking sheet (stem side up). Spray with olive oil and sprinkle with sea salt.
3. Assemble. Top each mushroom with sauce, cheese, and pepperoni.

4. Bake. Place in the oven until the cheese is bubbly and the mushrooms are soft. If you like, you can top with grated parmesan cheese at the end.

Tips For The Best Portobello Pizza

For the best texture and appearance, use these tips!

• Use a thick sauce. A thin sauce will make the mushroom more watery.
• Spread sauce carefully. Don’t put the sauce all the way to the edge of the mushroom cap, as it can run off while cooking.
• Choose the best mushroom shape. Look for mushroom caps that are concave so that they hold the fillings in better. If yours are very flat, it may be better to roast the mushrooms with olive oil for 15 minutes first, then pat any excess moisture with paper towels, add toppings, and bake for about 5 more minutes to melt the cheese.

Topping Variations

Wondering about what to put on your portobello mushroom cap pizza? Try some of these topping ideas:

• Meat Lover’s – Meat in every bite! Top your mushroom with pepperoni, Italian sausage, ham, and bacon. Season with red pepper flakes if you want to add a little heat.
• Veggie Lover’s – You can go so many ways with veggie pizzas, but a classic veggie pizza has peppers, onions, cherry tomatoes, and black olives. If you’d like to try some others, add garlic, baby spinach, artichoke, broccoli, or extra mushrooms. For watery vegetables, it’s best to pre-cook them first.
• Hawaiian – Similar to my Hawaiian pizza bowl, top the mushroom with cheese, ham, and diced pineapple.
• BBQ Chicken – Top the mushroom with shredded chicken tossed in sugar-free bbq sauce, shredded cheese, diced onions, and cilantro.
• Margherita – This simple classic is made with tomato sauce, fresh mozzarella and fresh basil leaves.
• White Pizza – Just like my chicken crust pizza, top the mushroom with alfredo sauce, spinach, red onion, and mozzarella cheese.

Storage Instructions

• Store: Keep leftover mushroom cap pizza in the refrigerator for 3-4 days.
• Reheat: Bake mushrooms in a 350 degree F oven for best results.
• Freeze: Freezing mushrooms isn’t ideal, so I would recommend cutting the recipe in half if you think you’ll have extras.

What To Serve With Portobello Mushroom Pizza

Serve this portobello pizza recipe with a healthy side salad:

Spring Mix Salad

Kale Crunch Salad

Cucumber Tomato Salad

Greek Salad

More Veggie-Packed Healthy Pizza Recipes

If you like this portobello mushroom pizza recipe, you might also like some of these other veggie-packed pizza recipes:

Cauliflower Pizza Crust

Zucchini Pizza Crust

Eggplant Pizzas

Zucchini Pizza Boats

5 from 24 votes

Portobello Mushroom Pizza Recipe (30 Min!)

Portobello mushroom pizza is an easy and delicious way to make pizza night in a healthy way. Just 10 minutes to prep.

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 4 (adjust to scale recipe)

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Recipe Video

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Ingredients

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• Olive oil spray ▢
• 4 large Portobello mushrooms (stems removed) ▢
• Sea salt ▢
• 6 tbsp Pizza sauce ▢
• 3/4 cup Mozzarella cheese (shredded) ▢
• 16 slices Pepperoni sausage (or a thinly sliced chorizo link) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat with a layer of olive oil spray.

2. Scrape out the dark gills from the mushrooms with a spoon, and discard the gills.

3. Place the mushrooms stem side up on the baking sheet. Spray with olive oil spray and sprinkle lightly with sea salt.

4. Top each mushroom with 1 1/2 tablespoons (21 g) of sauce. Sprinkle each with 3 tablespoons (42 g) of mozzarella and 4 slices of pepperoni or chorizo.

5. Bake for 20 to 25 minutes, until the cheese is bubbly and the mushrooms are soft. (See notes for alternative method.) Serve immediately.

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Recipe Notes

Serving size: 1 stuffed mushroom

• If you’d like, you can pre-bake the mushrooms for 15-20 minutes before adding toppings. Drain, then add toppings and bake again. They turn out less watery this way.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 131

Fat 8.1g

Protein 9.1g

Total Carbs 6.5g

Net Carbs 4.8g

Fiber 1.7g

Sugar 3.9g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: Italian

Keywords: portobello mushroom pizza, portobello pizza

Calories: 131 kcal

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